Chicken biryani is savoured in all parts of India and across the world. It has many variations and the taste varies according to the region and cuisine. Dating back to the royal kitchens of the Mughals, chicken biryani is on the mind of every non-vegetarian who believes in rich preparations. Here, we share the traditional Indian recipe for chicken biryani, straight from the kitchen of Aagaman restaurant in Melbourne. Chicken biryani is much more than some chunks of chicken, flavourful spices and long grain basmati rice layered and cooked to perfection.
- Boneless chicken – 600 grams
- Basmati rice – 1 and a 1/2 cups
- Oil to deep fry – 3 tablespoons
- Cinnamon – 1 inch stick
- Bay leaves – 2
- Cloves – 5 to 6
- Cumin seeds – 1 teaspoon
- Green cardamoms – 3 to 4
- Onions – 2 medium, sliced
- Green chillies – 3
- Turmeric powder – 1/4 teaspoon
- Tomatoes – 2 medium, chopped
- Salt to taste
- Ginger paste – 3/4 teaspoon
- Garlic paste – 3/4 teaspoon
- Red chilli powder – 1/2 teaspoon
- Thick yogurt – 1 cup
- Onions – 3 medium, sliced and fried brown
- Garam masala powder -1/2 teaspoon
- Ginger – 1 inch piece, cut into thin strips
- Fresh mint leaves
- Fresh coriander leaves
- Milk – 1/2 cup
- Rose water – Few drops
- Cut chicken small pieces. Half boil rice and set aside.
- Heat oil in a non-stick pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for a while.
- Add sliced onions and sauté till cooked.
- Add slit green chillies and chicken pieces. Cook till the chicken is tender.
- Add turmeric powder, tomatoes, salt, ginger-garlic paste, red chilli powder and yogurt to the pan. Mix well.
- Add half the fried brown onions and layer with boiled rice on top.
- Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.
- Sprinkle milk, rose water and remaining browned onions.
- Cover and cook on low heat for about ten minutes. Garnish and serve hot.
This recipe is a fantastic one pot weekend meal and is high on nutrition. Serve it with yoghurt.
Nepali Gwaramari Bread
Gwaramari literally means “a round bread” in Newari, which is a local language spoken by a local community in Kathmandu. The Nepali Gwaramari bread is a famous breakfast dish, typically served warm with home-made chutney or tea.
- 250 gms plain flour
- 1 tsp baking powder
- ¼ tsp finely grated fresh ginger
- ¼ tsp finely grated garlic
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt and black pepper, to taste
- 1 cup water
- 1 litre vegetable oil (for deep-frying)
- Tea or chutney, to serve
Soaking time – Overnight
You will need to begin this recipe 1 day ahead.
- Combine the flour, baking powder, ginger, garlic, cumin, coriander, and salt and pepper in a mixing bowl.
- Carefully add the water, stirring continuously, until the flour becomes a thick paste.
- Cover the bowl with plastic wrap and place in the fridge overnight.
- Heat the oil in a deep saucepan.
- Stir the dough with a large metal spoon to deflate.
- When oil is ready, take a small ladleful of the dough, make a small ball, place it gently into the oil, being careful of the hot oil.
- Fry for 4-5 minutes or until golden brown and crisp on the outside.
- Remove the gwaramari from the oil with a slotted spoon.
- Rest on the paper towel to drain excess oil.
- Serve hot with tea or chutney.
At Aagaman, an Indian restaurant in Melbourne, Nepali Gwaramari bread is not just an ordinary bread. It is very yummy snack with a distinct flavour.
Chicken Momos Recipe
Chicken Momos is a tasty snack, which is steamed as well as deep-fried. You can too prepare Chicken Momos at home with this simple recipe.
- 250 gm Chicken, boiled and minced
- 500 gm Plain wheat flour/maida
- 2 Onions, chopped
- 1 Inch ginger, chopped
- 2 Green chilli, chopped
- 2 Cloves garlic, chopped
- 1 tsp Soya sauce
- Salt to taste
- 1 tbsp Oil
How to make Chicken Momos:
- In a pan, mix flour, oil and salt.
- Add some water to make the dough soft.
- Slice green chillies, garlic, onions, and ginger.
- Blend them with crushed chicken.
- Add soya sauce.
- If the dough is ready, make small balls out of it.
- Roll the balls into small pieces and put 1 tsp of the filling in-between.
- Seal the fillings and steam them in a momo steamer for about 20 minutes.
- Serve Chicken Momos with tomato-garlic sauce.
Badmash Lamb Burger
- 1 pound ground lamb
- 1/2 pound ground beef
- 3 tablespoons chopped fresh mint
- 1 teaspoon minced fresh ginger root
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (16 ounce) container Greek yogurt
- 1/2 lemon, zested
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 large sweet onion, cut into 1/2-inch slices
- 4 slices green tomato
- 4 ciabatta sandwich rolls, sliced horizontally
- 1 (8 ounce) package feta cheese, sliced
- 8 baby arugula leaves
- Preheat an outdoor grill over medium-high heat.
- Mix the lamb, ginger, beef, mint, 1-teaspoon garlic, 1-teaspoon salt, and pepper in a large bowl.
- Divide the mixture into 4 large patties.
- Now in a bowl combine the yogurt, lemon zest, 1 clove garlic, and salt (as per taste).
- Cover the bowl and refrigerate it.
- Now grill each side of the lamb and beef patties for 3 to 4 minutes.
- Now grill onions and the tomatoes for 1 minute on each side.
- Spread yogurt the divided ciabatta rolls.
- Place feta cheese slice, tomato slices and griller onion and the patty over a roll.
- Put the half of the roll to make a sandwich.